Savoury Waffles with Dill & Chive Persian Fetta
MAKES 12 WAFFLES
INGREDIENTS
2 large eggs
76g unsalted butter, melted to a liquid
1 1⁄3 cups full cream milk
2 cups self raising flour
1 tbsp white sugar (optional)
1 cup baby spinach, roughly chopped
1 tsp cracked black pepper
To Serve
Extra Yarra Valley Dairy Dill & Chive Persian Fetta
Fresh dill fronds
Freshly chopped chives
Maple syrup or melted butter
Tip
Serve with maple syrup for a slightly sweet finish or melted butter to keep it savoury. These waffles can also be cooked in the pan as ‘pancakes’ if you do not have a waffle pan.
METHOD
Preheat a waffle pan, grease well with your choice of oil or butter.
In a small bowl whisk the eggs, butter and milk together.
Add the chopped spinach and fold through to combine.
In a large bowl, combine the flour, sugar and cracked pepper together with a whisk or fork.
Crumble in the fetta cheese and gently fold through until just combined.
Spoon 2 tablespoons of the batter into each waffle grid, place the lid down and cook for a few minutes or until the waffles are golden and dense.
Remove the waffles from the grid and allow them to cool on a wire rack whilst you repeat these same steps with the rest of the batter.
Serve with extra Persian Fetta, fresh herbs and a drizzle of your favorite maple syrup or melted butter.